Imagine my cashew nut cream cheese and my hummus together. It sounds so strange but it’s actually delicious. For a while I had been wondering how cream cheese and chickpeas would taste. I have been thinking about making a cheesy ‘no cheese’ chickpea burger. (Let me know in the comments below if this recipe would interest you.)
For now though, I decided to try this as a dip and it worked well. I served this dip at my birthday party last week and it was well received by friends. They all seemed to enjoy it and the bowl was empty by the end of the party.
- Small bowl
- Measuring jug
- Serving bowl
- Chickpeas x 1 400g tin
- Tahini x 2 tbsp
- Olive oil x 100ml
- Lemons x 1 – 2 (juice and zest)
- Cashew nuts x 200g
- Milk of your choice x enough to cover the cashew nuts
- Nutritional yeast
- Start by soaking the cashew nuts in enough milk to cover them.
- Leave them for at least four hours, or preferably overnight, in the fridge.
- Next drain the excess water from the chickpeas.
- Once drained, put the chickpeas into the blender.
- Next measure the olive oil and place into the blender.
- Add in the two tablespoons of tahini.
- Wash the lemons and cut them in half.
- Now squeeze the juice from the lemons with the fork into the blender.
- Finally, add in the nutritional yeast.
- Blend all the ingredients together until they make a smooth paste.
- Remove from the food processor and serve.
Cheesy ‘No Cheese’ Hummus was a huge success and it made a delicious accompaniment to our buffet. The best part about this dip is that all the ingredients are freezable. So it can be made in advance of a party. It can also be eaten as a delicious snack or part of a bigger meal. When I’m not making dips for a party I normally love eating them with sweet potato chips for lunch. Just delicious. However you decide to eat this dip, as always, enjoy.
What’s the strangest combination of food you’ve had at a party and did you enjoy it? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx